Before all the troops got to our house for our after-Christmas celebration, I needed to whip up a quick lunch for mom, The Hubs, and me as we hastily finished our last minute gift making and meal planning.
I had one link of andouille left over from the Corn Chowder with Andouille and I have lots and lots of butternut puree in the freezer. Viola! A new soup was born.
Andouille-Butternut Soup
1 T. olive oil
1/2 onion, chopped
6 oz. andouille, chopped
1/2 c. white wine
1/2 c. unsweetened apple sauce
2 c. chicken broth
2 c. butternut puree
1/2 t. rubbed sage
salt and pepper
pinch of chipotle powderHeat olive oil in a large sauce pan. Add onions and saute for 2-3 minutes. Add chopped andouille and saute on medium heat another 3-4 minutes.
Add white wine and let reduce by half. Add chicken broth, butternut puree, sage, salt and pepper and chipotle powder.
Bring to a simmer and simmer 10 minutes.
Serves 4.
Smooth, hearty and delicious with just the right amount of sweet and heat.
Stay tuned for some more after-Christmas recipes revisited:
- Cannellini Baked Beans
- Homemade Veggie Pizza
- Green Chile Soup with Smoked Sausage
(Not necessarily in this order! )